Start by cooking your chicken. We generally have the frozen - boneless/skinless chicken tenders in our freezer. I take about four of five tenders and cook them on medium-high heat in an oiled skillet. I season them with: Lawry's , garlic powder, fresh cracked pepper and Italian seasoning (basil, oregano, thyme, marjoram, garlic, rosemary). After one side has finished cooking I add 1/4 of an onion, diced. I remove the chicken and onions from the heat and chop the chicken into bite sized pieces.

Sauce:
Pour a cup of milk and 1/4 cup(only 1/4 because we will be adding more pesto later) of EVOO in a saucepan over medium heat. Dump in Knorr Pesto mix and whisk until it begins to thicken. At this time I usually add the sundried tomatoes and an extra 1/2 cup to 1 cup of the store bought pseto. Once I've tasted it and have teh desired pesto-y flavor I add in the chopped chicken/onion mixture and a handful (eeehhh... 1/2 cup or so until its nice and thick) of shredded parmesan cheese. At the very end when my noodles are almost finished cooking I add the sugar snap peas to the sauce and put the lid on.

To serve: Mix the noodles with the sauce until they are nicely coated and sprinkle with parmesan.
This could probably make 6 to 8 servings but with our family of two we tend to make a batch and have DELICIOUS leftovers.
Enjoy!